Snickerdoodles

I've always loved Snickerdoodles because they were one of the only cookies my mom made when I was growing up (she's not much of a chef) and also cause they have the greatest name. Also, they are not found in the UK at all! When I brought some into work my colleagues had no idea what I was talking about, another recipe that hasn't crossed over yet!

I found a fantastic recipe and I've made two batches (50 cookies per batch) of these cookies this week simply because Rob and I are just inhaling them. I'm in danger of developing a dependency on them but luckly my beaters broke so I won't be able to make them again until I replace the beaters which will have to be after pay day. Hopefully, I can ween myself off them by then!

Snickerdoodles

Makes about 50 cookies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cup all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt


For rolling
2 Tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 400 degrees (F).

Cream together butter, sugar, eggs and vanilla. Beat until fluffy (30 seconds). 

Blend in the flour, cream of tartar, baking soda and salt.

Mix the 2 tablespoons of sugar and cinnamon in a small bowl.

Using a large cookie dough scoop, make balls of dough, and then roll each ball into the bowl of cinnamon/sugar. I like to mix the cinnamon and sugar in a ramakin and then put the ball in the ramakin and spin it to get even coverage. 

Place dough 3 inches apart on an ungreased baking sheet.

Bake 8-10 minutes, or until set but not too hard. Remove from baking sheets and cool on a cooling rack.